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 Ahhh.. yes.. turmeric turns everything yellow... Total time: Anywhere from 1 hour to 24 hours.
As a half-Thai, I get asked regularly if I know any Thai recipes. Truth of the matter is, until recently, I only had three or four under my belt. I spent hours pouring over my new copy of True Thai, by Victor Sodsook, trying to decide what, when, how.. why.. and then I gave up. I decided instead, to go with Martha Day.
1/2 small onion, chopped
2 garlic cloves, crushed
2 T lemon juice
1 T soy sauce
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 T vegetable oil
1 pound of pork loin or pork chops
Mash or blend all of the ingredients into a marinade for the pork. Slice the pork into strips or bite sized pieces and marinate 4-24 hours. Fry in a pan until golden brown.
Serve with Peanut Sauce and boxed pilaf.
 Yummy!! Total time: Approximately 35 minutes.
I’m pretty sure he got it off a box somewhere…
dry ingredients:
1 cup cornmeal
1 cup all purpose flour
4 tsp baking power
1 tsp salt
1/4 cup sugar
wet:
1 cup milk, 1/2 stick melted butter, 2 eggs lightly beaten.
Preheat oven to 425F.
Mix dry ingredients thoroughly. (I like to add another 1-2 tsp sugar over the recipe to make it a little sweet, if you like cornbread like that.)
Pour in milk, melted butter and lightly beaten eggs.
Mix quickly but not till totally smooth, should be little lumps.
Pour in any pan or muffin tin that leaves a little room for them to expand.
Bake for 20-25 min or until slightly brown and crispy on top.
Cornbread with black bean soup shown here.
 Vegetarian Black Bean Soup with Cornbread Total time: 20-24 hours.
1 pound of dried black beans
1 large white onion, finely chopped
1 medium tomato, finely chopped
1 cup of cilantro, finely chopped
1 lemon, juiced
1 – 4 serrano peppers, finely chopped (more = hotter)
Salt and pepper to taste
Cheese, sour cream, green onions, corn chips
Soak the beans for 12 hours to plump them up. Wash and rinse.
Put the beans, onion, tomato, lemon and peppers (cilantro optional) into the crock-pot. Fill crockpot with water until it covers everything. Cook on high for 8-10 hours or until desired tenderness/mushiness.
Garnish with leftover cilantro, cheese, sour cream or yogurt, green onions and corn chips. Serves 6-8.
We normally serve it with cornbread.
 Salmon-Lobster Cake (After) Total time: Approximately 40 minutes.
1 lb crab meat
2 tsp lemon juice
1 1/2 tsp yellow mustard
2 Tbsp Old Bay seasoning (this is a Maryland seafood seasoning, but can be found at most grocery stores)
2 pieces white bread (break into small pieces)
1 tsp salt (or less)
1/2 tsp pepper
1 cup bread crumbs
1/2 cup mayo
1 med onion minced
1 sm green pepper minced
1 celery stalk chopped
1 tsp hot pepper sauce
1 tsp Worchestershire sauce
1 Tbsp parsley flakes
1 egg
Mix it all up shape into patties. (If patties feel too wet add a few more bread crumbs). Pan fry or broil until golden brown on each side (fried in olive oil is best).
 Salmon-Lobster Cake (Before) I finally did this with some changes. Firstly, I’m still on a budget and I used salmon and a lobster tail I had frozen from Mother’s Day. Otherwise, I stuck pretty close to the recipe with brown mustard instead of yellow, Ritz crackers instead of bread crumbs, and a hearty slice of JB’s homemade bread instead of the white bread. I also deep-fried them because we were doing deep-fried-finger-food night. I could say they were good, and you’d say “OK”, but what about if I said “My kid ate it and loved it!”, then I know you’d believe me.
Here’s a recipe for you: always a holiday hit around our houses.
These are technically Mexican Wedding Cakes or Russian Teacakes, but we call them snowballs or melt-in-the-mouths! Original recipe makes 5-dozen (30 servings).
Total time: Approximately 2 hours.
From the recipe exchange.
Recipe has been scaled to make 60 servings. (They go quickly!)
2 cups butter
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
4-1/2 cups all-purpose flour
2 cups chopped pecans
2/3 cup confectioners’ sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with 1/2 cup of the confectioners’ sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It’s better to undercook them than to overcook them. While cookies are still hot roll them in confectioners’ sugar. Once they have cooled roll them in confectioners’ sugar once more.
Total time: Approximately 1 hour, plus optional overnight chill.
Another addition to my collection from the recipe exchange. The karo syrup makes me avoid this recipe, so I haven’t tried it yet!
1 loaf French bread
8 eggs
1 ½ cups milk
½ cup maple syrup
6 oz cream cheese
6 T real butter
Syrup:
2 cups sugar
1 cup white Karo
½ cup water
1 t. cinnamon
12 oz can of evaporated milk
Rip French bread into bite-sized pieces and place in greased 9×13 pan. In blender, mix up eggs, milk, maple syrup, cream cheese and butter. Pour over bread. Cover and refrigerate overnight. Bake at 325 for 40 minutes. For Syrup, mix sugar, Karo, water, and cinnamon in sauce pan. Boil rapidly for 2 minutes. Cool for 5 minutes, then add can of evaporated milk.
Total time: Approximately 30 minutes, plus time to soften cheese
Received from the recipe exchange… I can never afford shrimp, so I still haven’t tried this one.
8 oz Cream Cheese (room temp.)
1 Tbsp. Curry powder (approx.)
1 Tbsp. Mayonnaise
1/2 Lb. shrimp (drained on paper towel)
1 Bunch green onions, chopped
2 Hard boiled eggs, grated
Mix together first three ingredients, and spread evenly on a plate.
Mix together shrimp, green onions and eggs, and layer on top of cream cheese mix.
 Cake Impossible! Total time: Approximately 45 minutes, plus optional overnight chill.
They should really call it Cake Impossible! I got this through a recipe exchange, and I’m pretty sure it’s from this website here.
http://www.bakespace.com/recipes/detail/Chocolate-Wafer-Icebox-Cake/13002/
3 cups heavy cream
4 Tablespoons sugar
1 Tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies
1 sprig fresh mint
2 Tablespoons scraped milk chocolate
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream.
Cover with plastic wrap and refrigerate overnight.
Before serving, scrape milk chocolate on top and garnish with fresh mint.
Cut cake into wedges and serve.
Adapted from Magnolia’s famous Chocolate Wafer Icebox Cake – otherwise known as the cake on the box of Nabisco Famous Chocolate Wafers. My version (shown in the picture) used 4 cups of heavy whipping cream instead of 3 cups, which threw off the balance of the chocolate and cream. If I were to do it again, I would stick to 3 cups as below… VARIATIONS: Add flavorings (peppermint, orange, almond, etc.) to the whipped cream. Dust top with cocoa powder, crumbled oreos or crumbled left-over chocolate wafers.
Total time: Approximately 1 hour.
* 3c Flour
* 1 1/2c Sugar
* 2 Sticks Hand Butter
* 2 tsp Baking Powder
* 1 tsp Vanilla
* 2 Eggs
* 1 Can Fruit Filling
Combine all ingredients except filling. Place half in the bottom of a 13×9 — packing down with a spoon — place in filling and then crumble the rest of the dough mixture on top. Bake at 375 for 30-35 minutes.
 Pumpkin pie filling and cream cheese... so so good.. .mmmm.. Total time: Anywhere from 8 to 24 hours.
2 lbs of Cream Cheese
2 cups of Sour Cream
2 cups of Sugar
1 1/4 cups egg beaters(or enough eggs beaten to make 1 1/4 cups)
2 tbsp Vanilla
2 cups of Graham cracker crumbs
1 or 2 sticks of butter. (melted)
1/4 cup of sugar
12 inch Springform pan
Optional: fruit, preserves, chocolate, pie filling
Combine cream cheese, sour cream, eggs, vanilla and sugar. if you have a robo-coupe or food processor that would work best. Mix it till it gets thin. While the cheesecake filling mixes, melt the butter and combine with graham cracker crumbs and the 1/4 cup of sugar. Pack the graham cracker mixture onto the bottom of the spring form pan. Place some saran wrap over the top of the spring form pan and put it in the freezer. Once your filling is nice and thin, transfer it over to a storage container of some sort. Cover it and place in the refrigerator for 4-12 hrs.
Preheat oven to 300 degrees F. Take the spring form pan out of freezer and place the half of the cheesecake filling in the spring form pan. at this time you could put some preserves or pie filling in the mix. say some raspberry, strawberry or blueberry preserves or pie filling. put in 8-12 tbsp size dollups of the fruit preserves in the mix so it sits on top. Take the rest of the filling and gently pour it over the bottom layer of filling.
 Plain cheesecake with only bottom crust In order to keep the cheesecake from splitting as it cooks you would need a 2nd pan in the oven with water in it. Could use a pan that is big enough to place the spring form pan into and fill the outer pan up with water to where its bout half way up the side of the spring form. Just make sure there is plenty of water using either method, because once the cheesecake goes in the over there is no opening the door!!! hehe.
Cook the cheesecake in the oven for 2 hours at 300 degrees, then turn off the oven and leave the cheesecake in for another hour. after 3 hours in the oven , take it out and let it cool at room temp for 20 mins or so, place it in the refrigerator and let cool for a few hours or until its cold throughout. Once its cooled you may cut it and serve it. Enjoy
Note: You may put in some fruit or chocolate while mixing the filling and would technically make a flavored cheesecake instead of the vanilla plain one. I’ve done blueberry, Pumpkin(used a can of pie filling in the mix) and raspberry to great success. – Kleetrs
Finally got around to trying this… WONDERFUL! And easy!
I let my cream cheese soften in the bowl (like butter for cookies), and blended everything in together with a spoon. EE-ZEE!
I have successfully halved this recipe (3 eggs), and added 2 cups of pumpkin pie filling. (pictured)
I’ve also skipped the 4-12 hour chill period with similar success.
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